Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese breakfast biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product or service I wouldn’t use on my own family.

Oh I’m so thankful for these yummy little breakfast biscuits!

We are just coming off of Spring Break week, and while I usually save this staple breakfast recipe for the weekends to enjoy on a slow Saturday morning, I ended up serving this twice during spring break week breakfast because they are so easy to prep, and they make such a special breakfast.

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Spring Break Week & a special Breakfast Fav!

It was so nice to take a week off the computer (though I missed talking to all of you!), social media, and the routine and spend some time with my girls. We spent the week mostly doing a lot of coloring (darn freezing Michigan weather!), and got to hit the library as well as the children’s museum. Overall we had a great week to rest and take a little break from school for the girls, and a breather from the blog for myself!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Stackable & Dunkable!

I absolutely adore these soft, fluffy biscuits dipped in a yolky egg. I like to make a few of them small for the little hands in my house, and a few of them larger so my husband and I can make a little breakfast sandwich. Sausage patties or a slice of bacon stack on top of a fried egg so perfectly!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

A Note on the Spinach

Most of the time I just leave the baby spinach as is to give a quick pan cook and into the batter, but if you have little ones that might shy away from anything green, I might recommend giving the spinach a good chop before cooking. It will make the spinach look smaller and it will be more dispersed and hard to see.

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Savory Breakfast Biscuits!

Honestly, either way you don’t really taste the spinach – it just gives an extra veggie punch to breakfast. The biscuits are buttery and cheesy in flavor and the mild garlic and onion just make it taste so special!

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

More real food breakfast ideas you might like:

Gluten Free Savory Spinach & Cheese Breakfast Biscuits :: Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!

Gluten Free Savory Spinach and Cheese Breakfast Biscuits

Renee Kohley – www.raisinggenerationnourished.com
Soft and buttery inside, crisp cheesy outside, these savory spinach and cheese biscuits make the perfect breakfast topped with a fried egg, or just dripping with butter!
5 from 4 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Bread
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 TB butter or other friendly fat to cook in
  • 1/2 shallot diced (1/4 – 1/2 small onion would be fine too)
  • 1 large clove of garlic minced
  • 1 heaping handful of fresh baby spinach
  • 1/3 cup softened butter
  • 1 tbsp raw honey
  • 1 egg
  • 1 1/3 cups Namaste Gluten Free Flour Blend or AP Flour if you tolerate gluten
  • 1/4 cup whole milk or coconut milk I think whole sour cream or buttermilk would work here too
  • 1 1/4 tsp aluminum free baking powder
  • 1/4 tsp baking soda
  • 1 cup freshly grated cheese

Instructions
 

  • Preheat the oven to 400 degrees.
  • Melt 2 tablespoons of butter in a skillet, add the shallot, garlic, and spinach with a pinch of sea salt and cook over medium heat for 2-3 minutes until the spinach wilts and the garlic and shallot are fragrant. Set this aside to add to the batter later.
  • In a small mixing bowl, beat the 1/3 cup butter and honey until smooth.
  • Add the egg and beat until fluffy.
  • Add the flours, milk, baking powder, and baking soda and blend until well combined.
  • Use a wooden spoon to fold in the cooked spinach mixture and grated cheese.
  • Pinch off 6 large or 9-10 small biscuits, rolling each biscuit into a ball with your hands, and then flatting into a disk onto a Silpat or parchment paper lined baking sheet. The batter is tacky/wet but you can form little balls and flatten. You can alternatively just do an uneven “drop” biscuit using the spoon and dropping them onto the baking sheet.
  • Bake the biscuits at 400 degrees for 12-13 minutes. Cool 5 or so minutes before handling.
Keyword gluten-free biscuit recipe, gluten-free cheese biscuits, spinach and cheese biscuits
Tried this recipe?Let us know how it was!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




33 Comments

    1. Hi Shanel! I have not tried other flours for this recipe before – You might play around with what you have though keep in mind each flour behaves differently.

  1. We are grain free so I used 1 cup cassava, and 1/4 cup each coconut and blanched almond flour. Turned out delicious! Used goat cheese too since that’s all I had on hand and it was really good! Love this recipe!

  2. I didn’t have most of the flours so i subbed and used:
    1 cup Einkorn flour
    1/4 cup Coconut flour
    1/4 cup Arrowroot flour
    They are DELICIOUS!

  3. I just made these with all the ingredients except I used almond milk since that’s all I had. When I baked them they came out like super flat cookies! What did I do wrong?? I’m thinking the almond milk made them too liquid-y? Or maybe I need to replace my baking soda or powder?

    1. That is a great question Lindsay! I think I would try it – the flavor might be richer? Not that that is a bad thing. Palm shortening works well if you are dairy free as well.

  4. Like Jessica mine also came out like super flat cookies…maybe my butter wasn’t soft enough and they melted? I subbed oat flour for the sorghum…otherwise tasty though